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Food For Thought - Newsletter Archives

Identifying the Need for Feeding Assistance

Residents in long-term care are encouraged to maintain their independence and feed themselves whenever possible.  There are, however, many reasons why a resident may require feeding assistance.  Depending on the severity of the symptoms, from physical problems such as being unable to hold the fork, to cognitive problems such as just forgetting how to eat (often associated with advanced dementia), different levels of feeding assistance may be required.  Facility staff must be attuned to identify the signs that a resident may need feeding assistance.

Signs that a resident may need feeding assistance include:                    

  • Poor meal intake
  • Lack of interest in meals
  • Cognitive impairment (dementia, confusion, etc.)
  • Physical inability (unable to hold fork, tremors, etc.)
  • Vision problems
  • Weight loss

Levels of feeding assistance include:

  • Tray set-up
  • Limited assistance which may include cueing or assisting at the end of a meal after the resident has eaten part of a meal
  • Restorative feeding program in which the resident is encouraged to eat for themselves with assistance provided as needed
  • One on one assistance (resident fed by staff)

The proper identification of feeding problems and timely implementation of appropriate interventions can increase nutrient intake, help negate weight loss and promote the overall health and well-being of the resident. 

 

At Nutrition Care Systems, Inc, we are dedicated to providing comprehensive tools to the LTC industry.  One of the tools we offer is a Resident Assistant Feeding Training.  Please contact us for more information.  (800) 761-9200

 
 
Food For Thought - Newsletter Archives

Previous Newsletter Articles

  • January 2010
    We don’t work in a facility, we work in their home. Phrases like “culture change” and “resident centered living” have been popping up in meetings, newsletter, and research regarding how we manage long term care facilities. What do all of these words mean and why all of this change now? …
    Read more...
  • June 2010
    Financial accountability is essential to a successful food service operation. When you create a budget you determine a standard or a goal. When you compare actual food cost to the budget you create an early warning system to potential food cost problems. When you benchmark costs such as food cost…
    Read more...
  • July 2008
    Providing a 'Good Meal' Means More Than Filling a Residents Stomach or Maintaining Weight

    Introduction
    Nursing home residents have many special needs, perhaps none more important than nutrition. A person's appearance, mood, resistance to illness and self-esteem can be improved through good general nutrition, the lack of…
    Read more...
  • December 2008
    Keeping Residents Safe from Foodborne Illnesses

    According to the Federal Food Code 2001, 76 million people in the U.S. become ill from foodborne illness (FBI) and there are 325,000 hospitalizations annually. According to the Centers for Disease Control (CDC ) there are an estimated 5000-9100 deaths related…
    Read more...
  • November 2009
    You Are What You EatThe old adage, though many would like to believe otherwise, is very true… we are what we eat.   One of the main reasons people become overweight or obese is overeating.  And for those who eat out frequently, portion size can be a detriment contributing to…
    Read more...
  • October 2008
    Is snacking beneficial to older Americans?


    As we age it has been shown that there is a reduction in energy intakes. The decreased intake is most likely due to physiological, psychological, economic and social factors. Altered taste and flavor sensations are what can account for the…
    Read more...
  • September 2009
    Identifying the Need for Feeding AssistanceResidents in long-term care are encouraged to maintain their independence and feed themselves whenever possible.  There are, however, many reasons why a resident may require feeding assistance.  Depending on the severity of the symptoms, from physical problems such as being unable to hold the fork,…
    Read more...
  • April 2009
    How to Cool Food ProperlyLimiting the time food spends in the temperature danger zone (41° F to 140° F) is a way in which facilities can prevent food borne illnesses.  Food that will not be used immediately need to be cooled quickly and stored in the refrigerator or freezer.  Slow…
    Read more...
  • June 2010
    ProcurementA well planned menu and standardized recipes provide the basis for food purchasing.  However careful planning is also necessary to ensure the needed food items are available and in the appropriate quantity for food production. Remember the goal is to purchase “the right product, at the right time, in the…
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  • June 2009
    Diabetes Teaching GuidelinesApproximately 6.5 million Americans have been diagnosed with diabetes and it is estimated that 50% of all persons in the United States who have diabetes are undiagnosed.  Diabetes is the fourth killer in the United States, usually related to coronary heart disease or stroke.  It is the chief…
    Read more...
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